Ever have a day when you wake up with a craving for something savory? In a quick perusal of my fridge I realized I had all the makings of a quiche. Here’s what I created!
Savory Spinach Quiche
1 pie crust
1 c half and half
5 slices cooked bacon, chopped
12 cherry or grape tomatoes, halved
2 c fresh baby spinach
1 T chopped Vidalia onion
1 1/2 c shredded sharp cheddar
1/2 t thyme
1 t seasoned salt
1 t cracked black pepper
Red pepper flakes to taste (optional)
Heat oven to 400 degrees. Using a 9 inch pie plate unroll the pie crust and press into place. Layer the spinach, covering the bottom of the crust, scatter the onion, bacon and tomatoes over the top, followed by the cheese. In a large bowl add the eggs, half and half, thyme, salt, pepper and red pepper flakes, mix together thoroughly (I used my immersion blender). Pour the egg mixture over the filling. Bake on the lowest rack of your oven for 30-35 minutes until set. Rest for 10 minutes and serve.
Tonight I turned to my fridge, freezer, pantry and herb garden for inspiration and made this delicious meal for one. It was so tasty I wanted to share it here.
Shrimp and White Beans over Angel Hair Pasta
15-20 cooked shrimp
8 oz white beans
8 oz heirloom grape & cherry tomatoes – halved
4 oz angel hair pasta
1/2 c toasted panko bread crumbs
1 large or 2 small garlic cloves – minced
1 T chopped shallot
1 T olive oil
2 T fresh lemon juice
1 T dry white wine
2 T butter
1 t oregano
1 T toasted pine nuts
red pepper flakes, salt and pepper to taste
Mix toasted panko bread crumbs with oregano.Chiffonade fresh basil. Cook angel hair pasta as directed on packaging. In a large skillet add olive oil, garlic and shallots and saute for 3-4 minutes at a medium heat, Add red pepper flakes, shrimp and white beans.. After 2-3 minutes, add tomatoes, lemon juice and wine, lower heat and allow to simmer for 3 minutes, add butter, salt and pepper to taste.
In a bowl, layer pasta then add shrimp and bean mixture. Top with pine nuts, panko and basil and serve immediately.
Since the first warm days of spring, I noticed the beginnings of “volunteer” cherry tomato plants growing between our 9 foot tall white privacy fence and behind our gas grill. As weeks have passed and many a hot, sultry day with ample rainfall, the plants have flourished beyond anything I’ve ever actually planted. The plants are full, lush and easily 4-5 feet tall, loaded heavy with tomatoes.
I call them “volunteers” as they self-sprouted from the remnants of last years semi-successful, “cherry tomatoes in a big pot” container-gardening project. Apparently, Mother Nature is a better vegetable gardener than I and liked this rather random, protected spot better. My “volunteer” cilantro is also coming up here with abandon.
As of today, I grabbed my colander and perching cautiously on the edge of the deck (trying not to take a header into the garden), I picked these beautifully ripened gems!
Much to my surprise, next to the jacuzzi, where last year’s grape tomatoes were growing in a pot, I have three very hearty grape tomato plants which are growing through the cracks in between my patio pavers. Here’s proof!